This year, for school lunches, I thought I would try to make a few things on the weekend to store in the fridge and make lunch prep quicker on school days. Over the next couple weeks, I will share some of these recipes.
(modified from Dishing the Divine)
1 1/2 cup white whole wheat flour
1 1/2 tsp baking powder
1 1/2 cup milk (I used 1%)
1 cup cheddar cheese, shredded
1 cup mozarella cheese, shredded
1/2 cup pepperoni, finely sliced
1 small can sliced olives
1 TBSP fresh oregano, finely chopped
1 TBSP fresh basil, finely chopped
1 TBSP grated parmesan
2 cloves garlic, crushed
Preheat oven to 375 degrees. Spray muffin cups with cooking spray.
Mix dry ingredients in a large bowl. Add wet ingredients and spices. Add toppings. Mix together until combined. Allow to rest for 10 minutes. Fill muffin cups 2/3 of the way and bake 25-30 minutes, until golden brown. Allow to cool and freeze for up to 2 weeks. Serve with pizza sauce, if desired. Place in lunch box, they will defrost by lunch time! My son ate them every day for lunch last week!
cheese and crackers
Monday: Portabella Mushroom Sandwiches and baked asparagus fries
Tuesday: Greek Gyros
Wednesday: Cheese Spaghetti with broccoli
Thursday: leftovers for the boys, I will be doing Back to School Night
Friday: Pizza Night
Dessert: Peach Cobbler
I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday, Tuesday's Tasty Tidbits, At the Table Tuesdays, What's on the Menu Wednesday, This Chick Cooks, Full Plate Thursday, and What's for Dinner?